Steak and Mushroom Pie
This steak and mushroom pie is full of tender chunks of beef, meaty mushrooms, and fresh herbs.
I made you something special for the holidays–a dish that will really wow your guests!
This week I’m partnering with The Beef Checkoff to bring you a delicious, crowd-pleasing meal for your holiday menu.
This steak and mushroom pie is an easy way to jazz up your holiday menu. I used the help of my slow cooker to free up my time so I could focus on other holiday tasks, like the roomful of gifts that still need wrapping, appetizers that still need prepping, and cookies that still need baking.
Honestly, the slow cooker is where it’s at this holiday season. Set it and forget it!
Since this time of year is so special, I went with a sirloin tip roast for this recipe. I like to spoil my peeps during the holiday season. If you can’t find a sirloin tip roast, you can use a chuck roast.
I’m still waiting for one of the slow cooker manufacturers to produce a highly advanced slow cooker that will chop all of the ingredients for you. However, that has yet to happen, so we’ll have to chop all of the ingredients ourselves. Considering you don’t have to stand by the stove for 3 hours, I’d say we’re still winning.
Once you add all of your ingredients to the slow cooker, you’ll set it to low and allow the mixture to cook for 7 hours. Once the 7 hours is up, you’ll turn your slow cooker to high and stir in 2 tablespoons of tomato paste and a cornstarch slurry. The combination of the tomato paste and slurry is what thickens the mixture, turning it into a rich gravy that will get topped with a piece of puff pastry.
Folks, I’m using store-bought puff pastry for this recipe. It’s the holidays, and I don’t have the time to be fooling around with a mound of buttery dough right now. If you’re feeling frisky and want to make your own puff pastry, I won’t stop you. While you’re making your puff pastry, feel free to double the batch and deliver half to my house. Kayle of The Cooking Actress has a great recipe for homemade puff pastry that includes step-by-step instructions. You know, if you’re feeling like a rock star.
You can choose to serve this pie in individual oven-proof dishes or as one big casserole. Fill up your dish or dishes, cut your puff pastry so it hangs over the sides of the dish a bit, and place it directly on top of the beef filling. Pinch the puff pastry to the rim of the dish and brush the pastry with a beaten egg. The egg wash will give the puff pastry a gorgeous golden brown sheen. Bake until bubbly and the puff pastry crust is golden brown.
If you don’t care about perfect slices, serve right away. If you’re all about aesthetics, allow the casserole to cool for 30 minutes before slicing. I’m usually to hangry to wait.
The end result is an exquisite looking casserole that appears as if it took hours of hard work, sweat, and back pain to make. I won’t tell if you won’t!
Steak and Mushroom Pie
Tender chunks of beef and meaty mushrooms in a rich sauce made with Guinness and fresh herbs topped with buttery puff pastry and baked to bubbly perfection.
Yield: 4 individual pies
Total Time: 7 hours 50 minutes
Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
- 2 tablespoons extra-virgin olive oil
- 2 and 1/2 pound chuck roast, cut into large chunks
- 1 large onion, chopped
- 1 (8-ounce) package sliced portobello mushrooms
- 4 carrots, cut into 1/4-inch rounds
- 1/2 cup dark beer (I used Guinness)
- 2 cups beef stock
- 1 tablespoon worcestershire sauce
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 garlic cloves, peeled and crushed
- 2 tablespoons tomato paste
- 1/4 cup water
- 2 tablespoons cornstarch
- salt and pepper to taste
- 1 egg
- 1 sheet of puff pastry, thawed
- Heat olive oil in a large skillet over medium heat.
- While the oil heats, cut your beef into 1-inch pieces, trimming the fat as needed. Sprinkle the beef cubes with a generous pinch of salt and pepper.
- Brown the beef in two batches. Add the browned beef, onion, mushrooms, carrots, beer, stock, worcestershire sauce, thyme, rosemary, garlic, and a generous pinch of salt and pepper to the bowl of your slow cooker. Cook on low for 7 hours.
- After the 7 hours, turn your slow cooker to high. Stir in the tomato paste. Whisk cornstarch with 1/4 cup of water and add it to the slow cooker. Cover and cook on high for 15-20 minutes, or until the mixture thickens. Season with salt and pepper to taste.
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper to catch any liquid that might bubble over.
- Transfer the mixture to individual oven-proof ramekins or an 8-inch-by-8-inch casserole dish. Cut out the puff pastry to fit the size casserole dish(es) you’re using to bake the pie(s). I find it easiest to cut the puff pastry shapes by placing each individual ramekin directly on top of the puff pastry and cutting around them with a knife. Make sure you cut the pastry shapes a little larger than the ramekin so the puff pastry overlaps the sides of the ramekin. Place the puff pastry on top of the beef mixture and pinch the pastry to the sides of the ramekin. Score the pastry with a knife in the center.
- Whisk the egg in a small bowl. Brush the top of the puff pastry with the egg wash using a pastry brush.
- Bake for 25-30 minutes, or until the pastry is golden brown. Serve hot.
Disclosure: This post is sponsored by The Beef Checkoff. All opinions are my own.